You are in the official 2001-2002 General Catalog
for California State University, Fresno.
Department of Viticulture and Enology
COURSES
Note: Active immunization against tetanus (available
through Student Health Services) is a prerequisite for registration
in any laboratory course in agriculture and for any student employment
on the University Farm.
Enology (ENOL)
15. Introduction to Enology (3)
History and development of the wine industry; mechanics of various
processes and factors affecting wine quality and consumer acceptance.
45. Wine Evaluation Techniques (2; max total 4)
Parameters that determine sensory quality in wines. Wine appreciation.
Critical evaluation of wines including premium varietals. Must
be 21 years of age - State law. (1 lecture, 2 lab hours)
102T. Topics in Sensory Evaluation of Wines
(1-6; max total 6 if no topic repeated)
Prerequisites: ENOL 15 and 45; ENOL 164 recommended. Critical
evaluation of selected varietal wines with regard to appellation
of origin, vintage, and wine-making practices. (15-hour weekend
lecture-demonstration)
105. Advanced Sensory Evaluation of Wines (3)
Prerequisites: ENOL 45 and ENOL 164 (ENOL 164 may be taken concurrently).
Factors affecting the quality of wines in terms of growing region,
grape maturity, harvesting, vinification, cellaring, blending,
and storage practices; attributes and defects in premium varietals.
Statistical concepts. (2 lecture, 2 lab hours)
125. Wine Microbiology (4)
Prerequisites: ENOL 15; MICRO 140; CHEM 150. Identification, physiology,
and biochemistry of bacte ria and yeasts involved in winemaking
and spoilage of wines. Vinous and malo-lactic fermentations. Sherry
organisms and other film yeasts. (2 lecture, 4 lab hours)
135. Field Studies (2; max total 6)
Prerequisite: ENOL 15 or permission of instructor. A six-day field
trip during the spring recess visiting wineries to study the techniques
and handling methods employed by the many vintners. Students must
provide own transportation, meals, housing, and insurance.
145. Brandy Production (3)
Prerequisites: ENOL 164; CHEM 101 or 109 or I T 112 recommended.
Distillation principles and practices for the production of brandy
and other distilled beverages. Raw materials, aging, and sensory
evaluation. Students may be required to purchase supplementary
materials for class use. (2 lecture, 3 lab hours)
151. Winery Equipment (2)
Prerequisites: ENOL 15, 135 concurrently. Evaluation, use,
location, operation, and repair of winery equipment. Winery safety.
Safety equipment required. (1 lecture, 3 lab hours)
162T. Topics in Enology and Fermentation Science
(1-4; max total 12 if no topic repeated)
Prerequisite: ENOL 15. Topics in winemaking and fermentation science.
Some topics may include labs.
163. Fermentation Laboratory (2; max total 6)
Prerequisite: ENOL 15 or concurrently. Vinification/Fermentation
Laboratory practice at the university's Enology Pilot Plants.
Individual winemaking. Required every fall semester of all enology
majors not enrolled in ENOL 164, 194, or 196. Students must supply
their own grapes. (6 lab hours)
164. Wine Analysis and Production (6)
Prerequisites: CHEM 1A; CHEM 1B or 105; CHEM 8; ENOL 151. Only
open to Enology - Wine Production Option and to viticulture students.
Laboratory and winery experience in winemaking operations, including
harvest, scheduling, crushing, fermentation, safety, sanitation
procedures, record keeping, analysis, and operation of enology
facility equipment. Safety equipment required. May be repeated
once for credit. (2 lecture, four 3-hour labs) (Formerly ENOL
100; ENOL 161)
166. Cellar Operations (2; max total 4)
Prerequisite: ENOL 164 must be taken the previous semester. Survey
of cellaring operations and equipment. Analytical methods, blending,
fining, ion exchange, finishing, and bottling. May be repeated
once for credit. (1 lecture, 3 lab hours; local field trips)
168. Juice and Concentrate Production (2)
Prerequisites: ENOL 15 or FSC 1; VTF 1 recommended. Principles
and practice of fruit juice and concentrate production. Vacuum
pan operation and essence recovery. (1 lecture, 3 lab hours; field
trips)
173. Wine Marketing (2)
Prerequisites: ENOL 35, 161; AG EC 1. Marketing principles as
applied to wine. Role of wholesalers, distributors, retailers,
cooperatives. Advertising. Regulations. Interstate and international
trade.
175. Winery Management (3)
Prerequisites: ENOL 15 and permission of instructor. Physical
properties of a winery; administrative organizational set-up;
personnel; purchasing, packaging and shipping; local, state, and
federal regulatory statutes.
180. Undergraduate Research (1-4; max total 4)
Prerequisite: ENOL 164. Open to juniors or seniors with permission
of instructor. Exploratory work on a suitable agricultural problem
in enology. Approved for SP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for SP grading.
193. Wine Marketing Internship (2-12; max total 12)
Prerequisites: ENOL 173; ENOL 105 and AG EC 164 recommended; approval
of internship committee. Emphasis on development of decision-making
ability through marketing organization experience integrated with
principles acquired in the classroom. CR/NC grading only.
194. Enology Internship (2-12; max total 12)
Prerequisites: junior or senior standing and approval of internship
committee. Emphasis on development of decision-making ability
through industrial experience integrated with basic principles
acquired in the classroom. CR/NC grading only.
196. Enterprise Management (1-6; max total 6)
Prerequisites: ENOL 166, 175; FSC 145, 178; VIT 101, 102. Application
of management principles in wine production. Operation of the
California State University, Fresno commercial winery. Open only
to enology or viticulture students. Safety equipment required.
CR/NC grading only.
199. Undergraduate Seminar (1; max total 2)
Prerequisite: senior standing. Oral presentations of topics of
current interest in enology, wine grapes, and fermentation science.
1. World Viticulture (3)
Origin and distribution of European (Old World) grapevines
and their "New World" relatives. The use of grape and
grape products in various regions of the world.
101. Principles of Viticulture (4)
Prerequisite: BOT 10 or BIOL 10. Current status and future of
the grape industry. Characteristics and identification of leading
raisin, table, wine and rootstock varieties. Growth and physiology
of the grapevine. Climatic and soil requirements for grape growing.
Principles and practices of grapevine nutrition. (3 lecture, 3
lab hours) (Formerly VTF 101)
102. Advanced Viticulture (3)
Prerequisite: VIT 101. Planning of new vineyards. Vine propagation,
planting, training, and trellis systems. Recent developments in
viticultural practices, with emphasis on raisin, table, and wine
grape production. (2 lecture, 3 lab hours) (Formerly VTF 102)
103. Raisin Production and Processing (2)
Prerequisite: BOT 10 or BIOL 10 or VIT 102. Principles and practices
of raisin production; sun drying, mechanical dehydration, on-the-vine
drying; new raisin processes to produce new products. (2 lecture,
3 lab hours) (Formerly VTF 103)
105. Production and Marketing of Table Grapes (2)
Prerequisite: VIT 102. An overview of the table grape industry
in California. Major table grape growing regions in the world,
U.S., and California. Varietal adaptation to climate and soils.
Cultural practices and vineyard management. Post-harvest technology
and marketing strategies. Field trips. (1 lecture, 3 lab hours)
(Formerly PLANT 170T, VTF 105)
106. Winegrape Production (2)
Prerequisite: VIT 102. Advanced viticulture course in the science
of winegrape production. Covers the basics and advanced technology
of winegrape growing for wine production. (1 lecture, 3 lab hours)
(Formerly PLANT 170T, VTF 106)
162T. Topics in Viticulture (1-4; max total 4)
Prerequisite: junior standing. Oral presentations by invited speakers
on topics of current interest to viticulture.
196. Viticulture Projects (1-4; max total 4)
Prerequisite: ME AG 3 or ME AG 5 and VIT 101 or equivalent. Knowledge
gained from classroom instruction applied to vineyard conditions.
Students will be assigned to a block in the university vineyard
and participate in cultural practices and marketing the crop.
This course must be taken twice to complete the project; a minimum
of 2 units are required.
Viticulture and Enology Degrees
Courses Menu
Department Page
Home